Caper Sauce

6 tablespoons vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 teaspoon mashed garlic
1 teaspoon dried tarragon leaves
Salt
Pepper
1/2 cup water
1 tablespoon instant chicken bouillon granules
1 teaspoon granulated sugar
1/2 cup capers, washed and drained

Heat oil in a Dutch oven and sauté onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool.

Pour mixture into a blender and purée.

To use, pour over cooked meat or chicken and heat in a 350 degrees F oven until bubbly. Arrange on a serving platter, pour sauce over all, and garnish with reserved capers. It is also good with cooked shrimp.

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